This recipe was taken from the Take a Biscuit recipe book, written and published by us.

Chocolate Cherry Truffles

Ingredients

1 x 200 g packet Bakers Choc-kits

125 ml icing sugar

1 egg white

50 g hazelnuts, toasted, skinned and chopped

5 ml vanilla essence

60 ml cream

375 g melted dark chocolate

24 maraschino cherries with stalks, drained

220 g melted milk chocolate

Chef's hint:

To skin hazelnuts, toast them on a baking sheet in a hot oven until their skins darken. Tip into a clean dishcloth and rub vigorously. See! Skins off.

Method

Crush the Bakers Choc-kits finely and place in a mixing bowl. Sift in the icing sugar. Add enough unbeaten egg white to form a firm paste. Add nuts, vanilla essence, cream and melted dark chocolate. Mix well and spread the mixture on a medium baking sheet. Chill until firm.

With a knife, divide mixture into 24 sections. Lift a piece and by hand, mould around a cherry to form a truffle, the stalk protruding. Continue until you have made all the truffles.

To complete, dip each truffle into melted milk chocolate and place in the fridge to firm before serving.